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martes , octubre 16 2018
Home / Delicias / Desde que aprendí a hacer el PAN INTEGRAL jamás he vuelto a comprar. Checa esta sencilla receta!

Desde que aprendí a hacer el PAN INTEGRAL jamás he vuelto a comprar. Checa esta sencilla receta!

¿Te gustaría aprender a hacer un estupendo pan integral casero? Con pocos ingredientes, que encontrarás fácilmente, rápido, con una receta a prueba de las manos más inexpertas… ¡sigue leyendo!

A algunos de vosotros os podrá parecer mentira que con estos calores a alguien se le ocurra encender el horno… Y tenéis razón… pero desde que aprendí a hacer el pan en casa me cuesta sudores renunciar a él.

Este es el último del que me he enamorado. Tiene forma de pan de molde pero su costra queda bastante consistente y la miga super tierna, una maravilla gustazo vaya.

Como todos mis panes caseros éste también aguanta lo suyo, durante una semana podemos disfrutar de un pan digno de ese nombre. Conforme pasan los días pierde un poco de humedad y lo podréis disfrutar ya sea “al natural” como tostado.

Ingredientes:

300 gr de harina integral
200 gr de harina de fuerza
300 ml de agua
45 gr de mantequilla
3 gr de levadura de cerveza fresca prensada
10 gr de sal fina integral
70 gr de semillas de calabaza (opcional)

Preparación:
1 Empezamos preparando el agua: ponemos dos vasos con 150 ml de agua cada uno. En uno añadimos la sal y mezclamos hasta que esté disuelta; en el otro disolvemos la levadura de cerveza.

2 En un bol mezclamos las harinas y las semillas de calabaza. Añadimos el agua con la levadura y empezamos a mezclar. Añadimos poco a poco el agua con la sal y seguimos mezclando. Incorporamos la mantequilla cortada en trocitos y seguimos mezclando, o mejor dicho, amasando, ya que la mezcla será ya una masa. Seguimos amasando durante unos 8-10 minutos hasta que todos los ingredientes de la masa estén bien incorporados.

3 Esta es una masa un poco pegajosa por lo que aconsejo realizar el amasado a máquina, pero se puede hacer igualmente a mano.

4 Formar una bola con la masa, meterla en un bol y cubrirla con film transparente. Dejar reposar hasta que haya doblado su volumen (unas 2 horas aunque depende de la temperatura ambiente).

pan integral casero

5 Una vez pasado este tiempo, tomamos la masa y la pasamos a una superficie ligeramente enharinada. Aplastamos la masa con las manos para sacar todo el aire que se ha formado (foto 1). Con ayuda de una rasqueta, doblamos los dos laterales de nuestra masa hacia el centro (foto 2).

pan integral casero

6 Una vez hayamos formados estas “solapas” laterales, enrollamos la masa sobre sí misma (foto 3). Este modo de enrollar la masa sobre sí misma es uno de los “trucos” que he aprendido que más me ha ayudado a realizar un buen pan en casa: le da fuerza a la masa y el pan sube y toma su forma que es una maravilla.

7 “Enmantequillamos” un molde de 23-25 cm y metemos la masa. Espolvoreamos la superficie con un poco de harina, cubrimos con un paño y dejamos reposar de nuevo durante una hora/hora y media, hasta que haya subido.

8 Calentamos el horno a 220°C. Una vez caliente metemos el pan y dejamos cocer durante 30-35 minutos.

pan integral casero

Fuente: http://amiloquemegustaescocinar.com/2015/08/11/receta-de-pan-integral-casero/

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